Japanese · Dinner
Simmered Tofu and Vegetable Rice Bowl
A Japanese rice bowl of silken tofu and vegetables simmered in a dashi-soy-mirin broth, finished with cornstarch for light body and served over steamed rice with scallion and toasted sesame seeds.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
390Calories
18.4gProtein
10.8gFat
54.3gCarbs
9.2gSugar
4.9gFiber
1380mgSodium
0mgChol
1.9gSat Fat
680mgPotassium
210mgCalcium
3.4mgIron
0.1mcgVitamin B12
14mgVitamin C
Goes well with
Sake or Japanese Dry White Wine
local
Yuzu-Sencha Tea
international
vegetarian
gluten-free-adaptable
low-calorie
rich-umami
thirty-min-meals
vegetarian
low-calorie
Instructions
1
Prep
Rehydrate dried shiitake in warm water 15 minutes, then slice; slice carrot into rounds and trim snap peas; cube tofu.
2
Simmer
Combine dashi, soy sauce, mirin and sake in a saucepan over medium heat and bring to a gentle simmer, about 2 minutes.
3
Simmer
Add carrot and shiitake, simmer over medium-low heat for 5 minutes until carrot turns tender.
4
Simmer
Add tofu cubes and snap peas, simmer over low heat for 4 minutes at a gentle wobble to keep tofu intact.
5
Reduce
Stir cornstarch slurry into broth, simmer over low heat for 1 minute until glossy and thickened.
6
Plate
Spoon rice into bowl, ladle tofu, vegetables and broth over top, scatter scallion and sesame seeds, drizzle sesame oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g silken tofu
- 1 1/2 cup360ml dashi
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sake
- 44 dried shiitake mushrooms (or 30g fresh shiitake)
- 1/2 cup60g carrot
- 12-16 snap peas (about 30g)
- 2 tsp2 tsp cornstarch
- 2 tsp2 tsp water
- 1 1/3 cup260g cooked white rice
- 22 scallion
- 1 tsp1 tsp toasted sesame seeds
- 1 tsp1 tsp sesame oil
